Ingredients
12
12 servings
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •1 cup frozen cranberries, thawed
- •1 ¼ cups plain yogurt
- •½ cup white sugar
- •½ cup brown sugar
- •2 large eggs, beaten
- •1 cup quick-cooking oats
- •1 cup frozen blueberries, thawed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
- Blend flour, baking powder, and baking soda together in a small bowl.
- Chop thawed cranberries in half; set aside.
- Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.
Nutritional Facts
Per 12 servings
- Calories: 208
- Carbohydrate: 43g
- Fat: 2g
- Fiber: 2g
- Protein: 6g
- Sugar: 21g
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